New data from Innova Market Insights shows that more than 20 percent of U.S. products tracked in
2014 featured clean label positioning. In response to consumer demand, companies increasingly are including natural sweeteners and natural colors, simplifying packaging and striving for simple label claims. These combined efforts and their scope have elevated clean label from niche to industry norm.

The clean label movement underscores the importance of ingredient selection. Food manufacturers have a vested interest in creating products that are minimally processed or created with ingredients as familiar to consumers as those they might find in their own kitchen cupboards or refrigerator.

The bonus is finding an ingredient that not only looks good on the label statement, but also supplies functional benefits. REAL eggs are multifunctional, with more than twenty functional properties in all. Further, they’ve been tried and tested over decades in numerous applications scenarios using different types of processing methods. REAL eggs are ingredients formulators know and trust to create successful products, with desirable texture, appearance, shelf life and organoleptic properties.

Among the resources offered by the American Egg Board are white papers that take a deeper look at the current topics or formulating trends within the industry. The most recent discuss gluten-free formulating, the importance of protein, clean labeling and another that compares and contrasts REAL eggs versus potential egg replacer ingredients, titled “REAL Eggs Make a Real Difference.”

Although avian influenza caused supply to temporarily tighten up, keeping eggs part of your formulation strategy makes sense on many levels. There is no one-to-one substitution that can replace the multiple functional properties supplied by REAL egg ingredients. This paper details the characteristics of a gold standard product, and discusses the importance of taste, texture and appearance on consumer appeal and acceptance. REAL eggs can help achieve this gold standard.

If the moniker “incredible” applies to any aspect of the egg, it applies to its functional benefits. The list includes more than twenty functional properties egg ingredients can supply, including aeration, binding, coagulation, emulsification, foaming and whipping, to name a few. Although it might not count as “functional,” don’t forget taste.

Taste Ranks Number One

Among the triumvirate of taste, texture and appearance, taste still trumps any other measurement for predicting product success. The International Food Information Council (IFIC) Foundation conducts its Food & Health surveyevery year and without fail, the top factor influencing consumers’ foodand beverage purchases is always taste. An overwhelming 83 percent of consumers selected this as a primary purchase factor for food and beverage decisions in its latest survey, published earlier this year.

Some egg replacements do not emulate the sensory profile of REAL eggs and/or may contribute a strong flavor to the finished product. REAL egg ingredients allow formulators to create products without worrying about off-flavors.

In addition to other subtopics, the paper presents research comparing egg ingredient performance to other types of ingredients within different application scenarios, including mayonnaise, cookies and cakes. Summing it up, Kevin Keener, Ph.D., P.E., professor of food science and food process engineering at Purdue University, West Lafayette, Ind., said, “Egg protein functionality is a collective effect from a diverse set of the proteins and lipoproteins that exhibit functionality across a wide range of temperatures, storage conditions, baking conditions and food compositions. To date, all of the known animal and plant protein combinations that position themselves as egg replacers fall short in a number of roles.”

REAL egg ingredients fit the profile for clean and simple, clear and transparent and functionality all rolled into one ingredient. To read the complete paper, click here.

The incredible, edible egg can be effective, researchers say, at boosting the carotenoid absorption of salads comprised of colorful, mixed, raw vegetables. Carotenoids are responsible for the red, orange and yellow color of many fruits and vegetables. Powerful antioxidants such as carotenoids are credited with protecting against heart disease and cancer by reducing inflammation and oxidative stress.

Purdue University researchers recently released a paper, “Effects of Egg Consumption on Carotenoid Absorption from Co-consumed, Raw Vegetables,” published online in The American Journal of Clinical Nutrition. Carotenoids are fat-soluble nutrients and as such, the lipids within whole eggs enhance their absorption, according to Wayne Campbell, Ph.D., professor of nutrition science at Purdue.

In the study, subjects consumed a salad comprised of tomatoes, shredded carrots, baby spinach, romaine lettuce and Goji berry, served as vegetables alone, or topped with either one and a half eggs, or three eggs. Researchers measured a three-to eight-fold increase in carotenoid absorption for salads containing three eggs compared to the salads without eggs. The study used scrambled eggs on the salads to ensure participants consumed both the yolk and egg whites.

Carotenoids in the salads fed to study subjects included beta-carotene, alpha-carotene, lycopene, lutein and zeaxanthin. Egg yolk contains lutein and zeaxanthin and contributed a portion of the carotenoid consumption, while the other three antioxidants are found in vegetables alone.

Researchers stated that most people in the U.S. do not include enough vegetables in their diets and when eating salads often choose fat-free or lower-fat dressings. However, the lipid content of the eggs acted as the agent to enhance carotenoid absorption, increasing the nutritive value of the vegetables.

The study’s resulting hypothesis is that sustaining a dietary pattern that pairs plant foods with sources of healthy fats at the same meal could lead to greater concentrations of circulating antioxidants.

The emulsifying power of egg yolk is most commonly associated with dressings and sauces or condiments such as mayonnaise. However it also plays a role in baking and other sweet applications. Product samples distributed by staff at the IFT Annual Meeting & Expo in July included egg yolk in more than one instance. And, as is common when using an egg ingredient in formulation, the egg yolk often performed more than one function within the given application.

For example the most popular sample at the show by far was a Dulce de Leche pudding, with show attendees returning for seconds and even thirds. Within the pudding composition, egg yolks provided creaminess, thickening and richness to the pudding, in addition to emulsification. A product combining a fat and water phase requires an emulsifier to prevent them from separating. The pudding represents a cooked custard-type application. Without egg yolks the pudding could prove pasty or starchy and not possess the rich tasting flavor.

In another instance, savory cookies, including Rosemary & Asiago or Bacon & Caramelized Onion, present a tender, yet crisp texture due to the addition of cooked egg yolks. The cooked yolks don’t contribute as much moisture as liquid eggs would and create a unique, sandy texture and rich flavor. An egg wash on top of the cookies gives a slight, golden brown sheen and helps to adhere the flaky sea salt to offer additional textural contrast.

Finally the sweet and savory curds served alongside the savory cookies also features the emulsifying power of egg yolks however in this instance, utilized whole eggs as a featured ingredients. The two flavors for the sweet and savory curds were Raspberry Balsamic and Heirloom Tomato, respectively.

Whole eggs are a traditional ingredient in fruit curds, and primarily thickening and emulsifying properties, but also contribute to a rich, creamy, smooth texture. Without eggs, the curd would be cloyingly sweet and pasty.

A. An emulsion is the suspension of small globules of one liquid within a second, with which the first will not mix, otherwise known as immiscible liquids. When combining two immiscible ingredients, or substances that naturally want to separate, an emulsifying agent is necessary to create stability. A logical solution for many baking applications requiring emulsification is the egg yolk.

An egg yolk is comprised of approximately 50 percent water, 17 percent protein and 33 percent lipids, including triglycerides or neutral fats and phospholipids such as lecithin. (The egg yolk also contains xanthophyll, the main yellow pigment, which lends a pleasing yellow color to certain cakes and other baked goods.)

The phospholipids, lipoproteins and proteins found in egg yolks are surface-active agents that enable the formation of emulsions from immiscible liquids such as oil and water. Shear also is an important factor. Proper mix order and speed enables egg yolks to more readily disperse the liquid and promote an even suspension of liquid in fat. This creates a stable emulsion:

The emulsion should be viscous to hold suspended ingredients in place

And droplets dispersed (oil or water) should be small enough to remain in suspension and should be evenly distributed throughout the matrix

Baked goods with a higher fat content such as cheesecake or cream cake rely on emulsifying agents for proper mixing, form and structure. These products might be made with liquid frozen sugared egg yolk, while cinnamon rolls or muffins would be made with liquid frozen whole eggs.

Even within bread, as little as 0.5 percent emulsifier added to the dough is enough to create a product with a softer crumb structure, enhanced volume and longer shelf life. The egg yolk helps create a stable emulsion of liquid and fat in the batter. When using eggs for emulsification, the cake will have a springy, even crumb, great flavor and light texture. Batter that is not properly emulsified will result in a cake that can be uneven and flat, flavorless, with a heavy texture. It is possible for the cake to “fall” and present a dense texture without the light airiness consumers expect.

Recovery is underway within the U.S. egg farming community following the repercussions of avian influenza (AI) from this past spring. Some farms have started repopulating their flocks, adhering to stringent cleaning and disinfection regulations defined by USDA-APHIS. In addition, farms across the nation have take steps to enhance biosecurity measures. Although it might take 18 months to fully repopulate farms and reach previous production levels, egg supply is gradually increasing, according to USDA AMS reported figures.

Further processed egg products in all their forms are pasteurized to ensure their safety. Pasteurization inactivates the AI virus.

Schnucks Kale and Spinach Bites

Schnucks Markets created a super appetizer with two super vegetables, kale and spinach. Both are loaded with vitamins and minerals including folate, vitamins A, K and more. Bits of kale and spinach blend with caramelized onion, Parmesan cheese and spices. Nature’s most “perfect” food or ingredient, the egg, helps bind the ingredients together. The product can be warmed in minutes and comes with ten pieces per 8-oz. package.

Daily Chef Cheesecake Miniatures

Sam’s West serves up Daily Chef Cheesecake Miniatures that fit perfectly into the single-serve, indulgent dessert craze. Each 19.2-ounce package contains a variety of flavors of these bite- sized cheesecake pieces, each nestled in an individual paper cup, allowing for a small indulgence at any time, anywhere. Flavors include New York style, turtle, plain and raspberry swirl. Cheesecake of course includes eggs for emulsification and smooth creaminess.

While bread might be the staff of life, the staff at American Institute of Baking provides a lifeline for the bakers turning out everyone’s favorite pastries, cakes, donuts, meringues and of course, bread. The institute serves as a resource to teach, troubleshoot and lend technical advice so bread and baked goods continue to achieve the highest quality taste, texture and appearance while turning a profit for the operator.

Recently, we interviewed Luis Belozerco, Baking & Food Technical Services at AIB International in Manhattan, KS, to ask about the multiple roles played by egg ingredients in baking applications. Within many baking applications, more than one functional property of eggs is at work. Belozerco dives into best practices to help maintain product appearance, taste, texture and quality.

Within the videos, Belozerco discusses the three critical phases in production: the mixing process, oven temperatures and bake time. He explains the importance of these three phases and adjustments bakers should consider prior to reformulating.

Eggs are used in varying amounts and supply different functional properties depending on the baking application. For example, the foaming capability and aeration eggs provide is responsible for the appearance, volume and/or texture in products like macarons, meringues and foam-type cakes such as angel food.

Other products rely on eggs for a stable emulsion, particularly in baked goods with a higher fat content. The more egg, the more stable the emulsion.

The final word on the topic? “There is not a single substitute that can replace all of the functions eggs perform in all of the different types of baking products,” said Belozerco.

Prior to joining the staff at AIB International, Luis Belozerco worked for more than 25 years as a baking professional on grain-based products and technical solutions for a number of multinational corporations. To view the video series about egg ingredients within baking, please visit Tech Talk Baking.

Egg Product Buyers’ Guide is available in print or online on our website under the Food Manufacturers’ tab. Egg products are searchable by company, by type
of egg product or by distribution region. The downloadable version is available as a pdf. Please visit the Egg Product Buyers’ Guide.

*Information contained in this Buyers’ Guide was provided by U.S. egg product suppliers and may not be a complete listing.

While there are many forms of protein, none match the versatility of eggs. When used as an ingredient in food manufacturing, REAL eggs contribute 20-plus functional properties and benefits to formulators, with many of these benefits attributable to the egg’s protein content. This word cloud advertisement visually represents some of the most important qualities of REAL egg ingredients, primarily related to their protein content. For more information about the high-quality, functional protein eggs can supply
to foods and beverages, download our new white paper, “REAL Eggs: Not All Proteins are Created Equal”.

At Last!

In the 1993 movie, Falling Down, Michael Douglas tries to order breakfast at a quick service restaurant and is told he’s a few minutes too late. His reaction, although over the top, has been felt by anyone who’s ever hit the drive-thru at 10:33 a.m. and really wants a bacon, egg and cheese sandwich.

According to the National Restaurant Association (NRA), 72% of adults agree, saying they want restaurants to serve
breakfast throughout the day. “Consumer interest is definitely stemming from the blurring of normal meal periods,” says Annika Stensson, research communications director for the NRA.

Now that McDonald’s has satisfied its customers’ #1 request the world waits to see the impact. Expected to increase the chain’s current 25% of domestic sales represented by breakfast, the stakes are
high for every operator involved in all-day breakfast. Dunkin’ Donuts has flourished selling breakfast throughout the day
and White Castle just started its all-day program after a successful test. But adding McDonald’s 14,000+ U.S. locations into that same space is a game-changer. Whether chains add entire breakfast menus or selected breakfast items into their all-day menus, consumers can only win.

Eggs in New Places

All-day breakfast didn’t suddenly appear out of thin air. The precursors leading up to an increasing number of chains serving breakfast all day have been quietly multiplying for years.

It began when restaurants started adding eggs to burgers, adding flavor, high quality protein and texture to an American standard. Whether called a Brunch Burger, Breakfast Burger or something else, you can find egg-topped burgers in virtually every burger restaurant, including gourmet ones like Chicago’s DMK and L.A.’s Bachi Burger. Even chain burgers bring the two dayparts together in items like the Royal Red Robin at Red Robin and Steak ‘n Shake’s Royale Steakburger.

But egg-topped burgers were just the start. Poached eggs regularly crown salads as well as vegetable, pasta and grain dishes. New York’s Gato serves an egg-topped Kale and Wild Mushroom Paella with artichokes, and the Poutine with marinated cheese curds, gravy and fried egg at One Mile House in NYC is a consistent seller. Daypart blurring has been advancing for quite some time now. All-day breakfast is just the next evolutionary step.

Who Wants All-Day Breakfast?

Another major factor leading to the rise of all-day breakfast is the continuing change
in economic importance of Boomers and Millennials. U.S. Millennials, numbering between 80 and 90 million, are expected to exceed Boomers in total purchasing power by 20181. Menu developers have been ramping up for Millennial preferences by beginning to give consumers what they want, how they want it and when they want it. And all-day breakfast is a natural fit.

Millennial meals are not tied to traditional meal times or foods, the inclination being to eat whatever, whenever. Midscale operations have served that desire for decades, offering entire menus 24/7, and a growing number of quick service (QSR) chains are moving to all-day breakfast or offering selected breakfast items later in the day. With 77% of Millennials saying they want restaurants to serve breakfast throughout the day2, McDonald’s and other chains are smart to satisfy the group’s need of having what they want, available whenever they want it.

New Thinking

Taco Bell began serving breakfast this year despite operational hurdles and learning curves. The earlier hours and different menu items certainly caused staffing, menu changeover and back of house (BOH) challenges. But testing supported the plan and the rest is history.

The point is not what potential issues there may be to launching a new program like all-day breakfast, but what rewards are possible. Carhops were once standard at the ancestors of today’s QSRs, but things change.

Serving breakfast at 3 p.m. does not always require new BOH equipment. The NRA suggests the following for taking advantage of all-day breakfast without disrupting operational efficiency:

Offer breakfast-type items on lunch and dinner menus that use similar assembly methods to others on those menus (e.g., breakfast burritos or sandwiches).

Whether going to all-day or adding breakfast items to a lunch menu, any operator can capitalize on the popularity of breakfast at untraditional hours. It’s high time for rigid dayparts to go the way of the carhop.

Chain News

McDonald’s began serving a selection of its breakfast items throughout the day on October 6.

Consumer Labeling and the Evolution of Clean

Clean, clear, authentic and transparent—these all represent industry terms for the trend in product labeling. Essentially, they mean the same thing. In an electronic world, the average consumer can find increasing volumes of information—and misinformation—about the foods and beverages they buy. They’re looking for fewer ingredients on the label and want those ingredients to have common, familiar names that are easy to pronounce.

Evidence shows this trend sweeping through not just the food manufacturing industry, but foodservice as well. A recent National Restaurant Association survey asked 1300 chefs to name the top five culinary “themes” for the upcoming year and most mirrors the same trends in food manufacturing. Chefs polled in the survey said natural ingredients and minimally processed foods comprise the second most important culinary issue they face this year. (The No. 1 culinary issue chefs face this year is environmental sustainability.)

No matter whether they are shopping for prepared, packaged foods or meals prepared by a chef, consumers continue to clamor for clean labels. In packaged food, Mintel research shows 93 percent of consumers prefer to see ingredients with common names on the label and 61 percent believe that a product labeled “all natural” is a healthier product.

A recent talk delivered at Food Labeling: Strategic Regulatory Compliance, early in February, by Shelly McKee, Ph.D., Director of Technical Services for the American Egg Board revealed what attracts consumer buyers and what turns them off.

McKee said food manufacturers should pay careful attention to the label statement, not just because of government oversight, but also to earn and hold onto consumer trust. Only 38 percent of U.S. consumers say they trust what is on the label. (Mintel, 2015).

A full 93 percent of consumers prefer to see common names for ingredients on their labels, while 61 percent of consumers believe that a product labeled “all natural” is healthier (Mintel, 2013).

Marketers, challenged by the narrowing definition of what truly constitutes a “natural” ingredient or product, often use other terms to describe to consumers a product’s content and intention, such as pure and simple.

In order to qualify as a clean label product there are a number of ingredients consumers don’t want to see in products, or the “free-from” movement. One aspect of this movement is the desire for products free-from allergenic ingredients. The following article shares some good news related to eggs in regards to this aspect.

In addition, a high number of consumers are looking for product free from additives. Mintel data tracking shows “no additives” is the top claim on all new products launched globally from 2009 to 2014.

This means good news for formulators who use REAL egg ingredients, because eggs fit the free-from scenario in most instances and fit the consumer desire for transparency, clarity, authenticity and familiar, as well as natural.

Eggs, in the shell, are not bioengineered and can be considered GMO-free

There is no transfer of any transgenic protein or rDNA from commercialized genetically engineered (GE) crops detected in milk, meat or eggs

The big idea is to keep ingredients as simple as possible and the label short. Select ingredients that will help achieve this objective, while contributing true functional benefits to formulation. REAL egg ingredients can obviously help formulate for the “free-from” product segment, and with more than twenty functional properties, supply benefits to products from appetizers through desserts.

REAL Eggs Provide Real Benefits

REAL egg products prove their superiority in formulations time and again and by any measure, including function, flavor, nutrition and overall performance. The American Egg Board has published a white paper presenting studies and surveys that highlight egg protein quality and amino acid scores and nutrient density and its relationship to the industry’s sustainability efforts and achievements. Other studies highlight egg performance in various application scenarios, primarily in the baking sector.

When formulators look to create a gold standard product, egg ingredients supply the function, flavor, nutrition and overall performance consumers expect from foods like baked goods, pasta, desserts, confections, ice cream and prepared meals. Egg ingredients supply more than twenty functional properties and perform well under stressful processing conditions such as high temperature and high shear. And, while substitutes often require additional ingredients in order to supply desired performance and functional properties, egg ingredients do not. Using REAL egg ingredients helps provide optimal form and flavor and keeps labels short and clean. To download the paper, click on AEB.org/Real.

Heated Products Reduce Egg Allergic Reaction

The prevalence of food allergies in the U.S. is increasing and no one disputes the serious nature of a foodborne allergy. However, while an average of two percent of the population under age five is allergic to eggs, most children will outgrow their egg allergy by late childhood.

Recent studies find that heat-driven changes in the protein structure of eggs can make them safe for the majority of children with an egg allergy. At the American College of Allergy, Asthma & Immunology (ACAAI) annual meeting in 2012, one study presented discussed the results of an experiment where researchers served standard cake/bread recipes with eggs as ingredients, baked at 350º F for 30 minutes, to study subjects recorded as having an egg allergy. Results showed that more than half of the children (56 percent) could tolerate the egg when baked into the cake or bread product.

Children who can tolerate heated egg products appear to outgrow their allergy to native egg at an accelerated rate compared with patients with an egg allergy who maintain strict avoidance of egg. The researchers said this evidence of outgrowing a food allergy could lead to these individuals being able to enjoy a much more diverse diet. Those who were diagnosed with an egg allergy before age ten were the most likely to outgrow their allergy.1, 2

The simple sandwich in actuality is a master of disguises. It can represent the flavors of almost any nationality and presents endless delectable possibilities simply by swapping the bread, fillings and spreads. In short, the sandwich represents the perfect blank canvas for flavor experimentation and adventure.

Munday calls it an “upscale breakfast combo” that blends globally influenced savory flavors, such as classic Mediterranean with a California twist. Although upscale and edgy in appearance, manufacturers can recreate almost any foodservice concept in a scaled up version with the right ingredients and processing methods. For this particular sandwich, says Munday, ingredients would switch from fresh shell eggs to frozen or liquid. Other helpful ingredient forms could include IQF herbs, pre-prepared pesto sauce, fire-roasted, preseasoned vegetables and par-baked naan.

The point, says Munday, is that “Food manufacturers who avoid getting bogged down in the mundane can capture a decent share of the breakfast market.” She continued, “Don’t be afraid to experiment with upscale concepts and tailor the individual elements to suit a handheld option. Naan bread might not work for someone to eat on the go, but a calzone, Panini or wrap could transform this into the perfect portable meal a consumer would be happy to pick up from a grocery or convenience store.”

Retail breakfast sandwich sales grew 6.7 percent over a 52-week period from 2013-2014, according to IRI. One of the top ten most successful consumer packaged goods brands of 2013 as named by IRI New Product Pacesetters was Kellogg’s Special K Flatbread Breakfast Sandwiches, which posted $77.9 million in sales. One element most successful breakfast sandwiches hold in common? The classic protein provided by REAL eggs.

Not All Proteins are Created Equal

Formulators and consumers alike are sorting out the facts about different protein types as protein continues to receive mounting media and public attention. It stands to reason—protein impacts overall nutrition and can contribute to every day fitness.

As an ingredient, in addition to nutrition, proteins can impact flavor and supply function. REAL egg ingredients provide formulators with a protein ingredient choice that delivers both excellent flavor and a wide range of functional properties that help improve product texture, form and appearance.

The American Egg Board recently published a white paper that presents some of the research from multiple studies for a more comprehensive look at the nutritional qualities of egg proteins. Amino acid profile and bioavailability are two of the markers used to evaluate protein quality. The paper examines some of the health benefits derived from a high quality protein. It also discusses the practical side of egg proteins as applied to various product categories. Formulators can rely on egg protein functionality and flavor to create gold standard products. For more information or to download the paper, click on AEB.org/Protein

.

Q&A: Solutions to Commonly Asked Questions

Q. We’re introducing reduced fat versions of some of our more popular products. How do we retain full flavor and the right texture and mouthfeel?

A. The skinny on low-fat formulating is that REAL egg ingredients supply beneficial functional properties such as emulsification, aeration and binding among others. These properties help compensate when removing fats from formulation, to maintain product quality, appearance, texture and taste.

Whole eggs are low in saturated fat and contain no trans fats. The type of egg ingredient used in a low-fat application will depend on the functional properties desired. In a low-fat sweet baked good such as a blueberry muffin for example, a formulator could look at a custom blended egg mixture that has a higher percentage of egg white while still including some yolk or whole egg. The more dense the product; the more yolk included. A lighter, more airy product would rely on egg white properties, however in most low-fat applications the yolk plays an essential role in binding to help create a good crumb structure and texture.

Proteins in the white content of egg ingredients provide elasticity during heating to help with baked goods’ rise and structure. Even a low-fat, lower calorie version of a muffin will contain some sugar, and sugar delays the formation of foam from egg proteins, allowing for a higher rise. Heat helps set the proteins for a more stable structure.

Transforming a sauce or mayo into a lower fat version mainly involves an oil substitution. Replacing one type of oil with olive oil for example, introduces more monounsaturated fatty acids, considered a more “healthy” fat. When the oil is substituted, other primary ingredients remain the same for functional and textural purposes, such as the vinegar and eggs. Egg yolk helps emulsify the vinegar with the oil layer in a stable emulsion for good shelf presence and presentation.

Updated Buyers’ Guide

Companies that use REAL eggs appreciate their value as ingredients. The next step is finding the best source for the specific type of egg product required. The American Egg Board has just published an updated version of its Egg Product Buyers’ Guide. The guide includes the latest, most accurate list of U.S. Egg Product Suppliers,* identifies the types of egg products they sell and provides contact information. The term “egg products” refers to processed and convenience forms of eggs for commercial, foodservice and home use. These can be classified as dried, frozen, refrigerated liquid and specialty products. The guide is color coded to help formulators quickly and easily identify the source for the type of egg product required, whether dried, frozen or liquid. In addition to the printed guide, a list also is available at AEB.org/BuyersGuide

*Information contained in this Buyers’ Guide was provided by U.S. egg product suppliers and may not be a complete listing.

Egg Product Innovations

Ham Breakfast Scramble

Hormel Foods, USA pairs together traditional A.M. favorites in a shelf-stable format, introducing Ham Breakfast Scramble as part of its Hormel Compleats Good Mornings brand line. The meal contains scrambled eggs, ham and roasted potatoes and represents an excellent source of protein, providing 21 grams per serving. Microwave heating instructions fit into the breakfast trend for meals eaten away from home at the office or other location. Each meal contains 290 calories.

Chocolate Chili Flavored Cookies

Pepperidge Farm, USA introduces a new flavor to its popular Milano cookie line, bringing “sweet heat” to the shelf-stable cookie aisle. These cookies are said to be the “perfect contrast of rich, luxurious chocolate and spicy chili flavor.” This limited edition product is kosher certified, baked free from artificial flavors or preservatives and retails in a 7-ounce pack. Egg products help bind other ingredients together to create a cohesive dough with good texture. This cookie fits the clean label model for a label claim of no additives/ preservatives.

Chipotle Black Bean Crumbles

MorningStar Farms’ Meal Starters concept fits into the consumer desire for from-scratch cooking feel blended with convenience. Kellogg, USA introduces a vegetarian mixture featuring whole black beans and flavorful southwest spices to help create an entrée or main meal. This option contains 77% less fat than ground beef and contributes just 79 calories per serving. Egg white helps bind other ingredients together and fits into most vegetarian diets.

AEB Update:Egg Products are Safe

News outlets have been covering the outbreak of avian influenza (AI) affecting farms and flocks in the United States. The U.S. has the strongest AI surveillance program in the world. It was established to ensure the continued safety of the food supply. Following the detection of AI in flocks in several states, the USDA avian influenza response plans were activated. As part of the existing plans, Federal and State partners, as well as the egg industry are responding quickly and decisively to these outbreaks. American egg farmers remain vigilant in order to keep their flocks free from disease and to assure the safety of shell eggs and egg products.

The food safety record for egg products remains unbroken at 40 plus years. Since 1970 when Congress passed the Egg Products Inspection Act, all further processed U.S. egg products distributed for consumption must be pasteurized to eliminate Salmonella. This includes all forms of liquid, frozen and dried ingredients. The institution of mandatory pasteurization has proven very successful, confirmed by the fact there have been no recorded outbreaks of salmonellosis linked to pasteurized egg products since its inception. In addition, pasteurization inactivates the AI virus. As a result, food manufacturers and foodservice organizations that use pasteurized egg products can have confidence in their safety.

“The impressive safety record of egg products is due to a very successful collaboration between industry and government,” explains Dr. Patricia Curtis, Auburn University Professor and Director of the National Egg Processing Center. “But it’s an ongoing process that requires repeated quality assurance testing. Heat treatment methods used by egg processors ensure harmful bacteria are destroyed.”

Proper handling, storage and usage of egg products is important and detailed information about this, as well as a list of the most frequently asked questions about avian influenza can be found at www.eggsafety.org

REAL Eggs Making Appearance at IFT15

Can you name each of the 20-plus unique functional benefits REAL eggs supply on a daily basis to
food manufacturers around the country? Find the list, taste product samples, pick up our new white
papers and learn about the types of further processed egg ingredients available and where to get them.

Visit our booth 2802, July 11-14 at the Institute of Food Technologists’ Annual Meeting & Food Expo
at McCormick Place South in Chicago, Illinois.

The theme for this year’s meeting, “Go with Purpose,” exhorts attendees to remember that our charge is to provide every person on the planet with a “safe, nutritious and sustainable food supply.” We couldn’t agree more. Egg products provide a safe and nutritious supply of ingredients that can help achieve that goal.

In terms of supply, egg ingredients are available in abundance. We’ve got an equally abundant library of concepts and ideas that can help you take advantage of egg functionality, flavor and versatility. Explore the possibilities and potential of egg ingredients at our booth #1758 in Las Vegas, June 25-28. On hand to answer any technical or functional questions will be Shelly McKee, Ph.D., and Technical Advisor for the American Egg Board.

Go for the GoldWhile going with purpose, might as well go for the gold, or the gold standard with new product introductions. Today’s consumer is looking for clean label products that deliver on taste, texture and appearance. Egg ingredients can play key roles in developing gold standard foods, especially in baking applications.

Last year at IFT we presented a newly published collection of reports that compared the functional and organoleptic performance of egg ingredients to blends or ingredients commonly recommended as egg replacers. That first set of reports focused on yellow batter cake, crème cake blueberry muffins, cookies, brownies, sponge cake and more. Gold standard results were achieved using egg ingredients in these baking applications.

That research continues and this year, new reports compare and contrast the performance of eggs vs. replacements in nougat, angel food cake, frozen custard, frozen waffles, mayonnaise and pasta. View the latest research results at our booth. In addition, all of the reports and research results are housed on a single website, RealEggs.org.

Go with TrustAs far as safety, all further processed egg ingredients boast an unbroken safety record that spans more than 40 years. Since 1970, with the advent of the Egg Products Inspection Act, all further-processed U.S. egg products distributed for consumption are pasteurized to eliminate Salmonella. There have been no recorded outbreaks of salmonellosis linked to pasteurized egg products since its inception. That includes all forms of liquid, frozen and dried ingredients. Food manufacturers and foodservice organizations that use further processed egg ingredients can place confidence in the safety of the supply.

Go with NutritiousIn terms of egg nutrition, one average large egg contains six grams of high-quality protein and a complement of 13 vitamins and minerals. This nutrition profile obviously plays a role in the selection of hard-boiled eggs for protein packs, or scrambled eggs in a breakfast bowl, with both formats proliferating on store shelves. When eggs are folded into a formulation, nutrition is important but equally or more so is the more than 20 different functional properties supplied by egg ingredients. This beneficial nutritional reputation helps make a positive statement to consumers when eggs are on the label.

Just a few years ago the egg industry released results from a landmark 50-year study that documents egg farmers’ progress to improve their environmental footprint and efforts toward greater sustainability. For more information visit AEB.org/Sustainability

Finally, we come to flavor and taste. Our booth samples flew off the counter at the last show and we expect to see similar action this year, so stop by early. This year we will be serving Chocolate Almond Biscotti, Flourless Chocolate Cake and Sponge Cake Mousse Trio. Stop by and choose a favorite!

In its Patent Perspectives: Frozen Food report, published February 2017, Mintel discusses recent innovations in freezing technologies that aim to deliver frozen foods with improved nutritional value. Consumers like the convenience of frozen foods, however Mintel research says that consumers are concerned about their nutritional value.

In a survey of U.S. consumers conducted in 2016, 85 percent agreed that frozen snacks are easy to prepare. However, they also are concerned about the nutritional quality of frozen foods, with 40 percent of consumers stating they think frozen snacks are too high in calories. A separate survey showed that 29 percent of frozen breakfast food consumers agree they would eat more frozen breakfast foods if they were less processed.

According to the report analysts, manufacturers “need to improve consumers’ perception about the nutritional properties of frozen foods. Frozen food manufacturers must continue to innovate or risk losing consumers to other sections of the store.”

In addition to new freezing technologies, manufacturers can select ingredients that will promote the taste, texture and appearance of frozen foods while at the same time contributing positively to a nutritional profile.

Frozen foods present multiple challenges to formulators. The ingredients must not only maintain their integrity during the freezing process but also contribute to final product taste, texture and appearance during preparation, which often means microwave heating.

Egg ingredients work well within a frozen environment and maintain integrity during microwave preparation, offering 20-plus beneficial functional properties while appearing simply as “eggs” on the label. This helps speak to the consumer desire for less processed foods. In addition, one large egg contains six grams of high quality protein, contributing to a nutritious breakfast or snack food. Mixed with a variety of vegetables, paired with any number or flavor of cheeses, perched atop a whole grain roll or baked good, eggs can help create successful frozen food products.

Trend Watch: Baking at Home

We might be a nation in search of better health, but seemingly consumers find comfort in baking at home. According to Mintel, on a global basis, baking ingredients and mixes are the third most active sub-category in bakery in its new products database. And North America records the highest level of new products introduced for baking ingredients and mixes, including chilled doughs and varieties.

Consumers say they’re pressed for time but would like to bake and cook more. In population segments of particular interest to marketers, 40 percent of 25-34 year olds in the U.S. say they are baking more now than they did in the past. Overall 22 percent of American consumers who own bakeware say they are baking more now than a year ago.

But what are they looking for? They want convenience coupled with mixes and ingredients that feature natural claims. Overall, baking mixes are overshadowed by the perception they are too processed.

The report states that baking ingredients and mixes likely “will benefit from a continued increase in natural sourcing.” In addition, baking ingredients and mixes, it says, “could appeal to healthy eaters looking to increase their protein intake in a subtle manner.” This is particularly true for the North American market, with 63 percent of American consumers looking for more protein when purchasing foods they consider ‘healthy.’ New products in the baking mix category introduced within the last year for example feature pancake mixes that promote higher than average protein content.

In addition to convenience, single portion or single serve baking mixes appear popular. Mixed and baked in a mug or cup, the consumer need simply add water or an egg and microwave for an instant gratification, indulgent treat. Mixes with original herbal or floral notes also appear popular, appealing to the consumer quest for variety yet a nod to natural elements.

According to Mintel, there has been a push towards more natural sourcing in the last year, with 32 percent of launches in North America featuring at least one natural claim, up from 22 percent in 2015. Analysts recommend companies promote products as less processed and featuring more raw ingredients, while keeping convenience in mind.

Egg Consumption Cuts Stroke

Consuming an egg a day could decrease stroke risk, according to a recent meta-analysis published in the Journal of the American College of Nutrition (JACN). Researchers examined studies that were published from 1982 to 2015 and that involved close to 300,000 participants, to draw their conclusions. They found that consuming one egg per day reduced the risk of stroke by 12 percent. Stroke is the fifth leading cause of death in the United States.1 In addition, researchers concluded there was no association between eating an egg and coronary heart disease.

Principal study investigator Dominik Alexander, Ph.D., Ann Arbor, MI, is quoted as saying “Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation.

“They are also an excellent source of protein, which has been related to lower blood pressure,” he continued.

One large egg contains six grams of high-quality protein and antioxidants, found within the egg yolk, as well as 13 other vitamins and minerals in varying quantities, including vitamins E, D and A.

Dr. Alexander’s research corroborates changes in the 2015 Dietary Guidelines for Americans, which eliminated dietary cholesterol limits and includes eggs among lean protein choices recommended for consumption. The guidelines noted eggs are an affordable, accessible, nutrient-rich source of high-quality protein.

As mounting scientific evidence reflects the health benefits of eggs, this means egg ingredients can lend a “healthy halo” to food products, which is good news for the consumer and manufacturer alike.

It’s unmistakable, distinctive and in many applications, indispensible. Egg whites create foam with volume, from six to eight times the volume of the original liquid. This functional property alone could make egg whites a valuable baking ingredient, especially for meringues and angel food cakes, but aeration is just one of the 20-plus functional benefits supplied by egg ingredients overall.

Egg white composition is approximately 88 percent water to twelve percent protein. Foams are a type of colloidal dispersion known as suspension, when air is dispersed through a liquid phase. The proteins within egg whites are what allow stable foams to form. Egg white proteins have both hydrophobic (water repelling) and hydrophilic (water loving) surface areas. The protein is folded over itself, with the hydrophobic surface areas tucked inside. Whipping causes the egg white proteins to unfold, exposing the hydrophobic surface areas. While the hydrophilic areas bond with water, the hydrophobic surface areas help create the air bubble, as proteins bond together around the bubble surface. This traps the air bubble for foam unrivaled by any other natural substance. This aerating quality of egg whites allows for the creation of gold standard macarons, meringues, soufflés and angel food cakes.

As the whipping or beating progresses, the air bubbles decrease in size and increase in number, with the air bubbles surrounded and supported by egg proteins. Other foams can be subject to collapse, or not yield the fluffy texture and uniform air micelles commonly achieved using egg whites. Egg white provides food manufacturers with a superior foaming agent due to the low air-to-liquid interfacial tension. During baking, these proteins bond with each other, forming a delicate, yet reinforced network that strengthens baked goods, creating and maintaining volume. Ovalbumin is responsible for the original foam volume when egg whites are whipped. Ovomucin is responsible for holding onto the air bubbles during heating and have elastic qualities that allow the protein to stretch as the air bubbles enlarge.

Cream of tartar or potassium bitartrate also helps stabilize the egg white foam by lowering the pH of the egg white and shortens the time necessary to form foam. Flour and sugar help stabilize structure and lend texture and gums stabilize foams to help prevent moisture loss (syneresis and meringue shrinkage). Citric acid helps improve egg white protein functionality by reducing pH and stabilizing product color. To allow the egg white foam to achieve its fullest potential, make sure to keep any fats separate from the egg whites while foaming.

For more information about egg functionality within baking or other types of applications, visit AEB.org/TechTalkVideos.

Do you dunk? Try to find someone unfamiliar with biscotti and it would be a stretch. Yet this popular Italian cookie, whose creation is credited to pastry chef Antonio Mattei in the city of Prato, Tuscany, wasn’t a familiar sight in American bakeries and coffee houses until the 1980s. While the Tuscan version was often liberally bestowed with almonds, the recipe has expanded to include almost any variety of nuts, fruits and flavors.

Biscotti are particularly cozy with a cup of coffee and can credit a good portion of their popularity to Americans’ growing coffee obsession. Biscotti are noisy confections, baked twice, resulting in a crunchy, firm and eminently dunkable cookie. In the typical process of biscotti creation, the dough is formed into logs, baked, cooled and baked again. This second baking draws moisture out of the biscotti.

While whole eggs feature in many biscotti formulations, each of the components, egg whites and egg yolk, supply important functional properties and could be used on their own in formulation.

Eggs supply such a broad range of functionality that they contribute on many levels to the dough and finished product. Depending on the mixing methods used, the eggs will provide some aeration and help to create an open, tender texture. In the dough itself, liquid eggs are often the only source of water in the formula and in combination with the fats and lecithin from the yolk, are an important part of creating an optimal dough texture that will deposit and form easily during processing.

The eggs also help to restrict spread of the product, helping the biscotti to maintain its height and characteristic oblong or oval shape. In the finished product, the protein within the egg will provide an important structural function that will keep the product from being too fragile during packaging, transport and storage, as well as maintain its characteristic texture.

While liquid eggs are often used, dried eggs can provide the needed functionality mentioned above. Because biscotti dough can be relatively low in moisture, and may have a very short mixing time, formulators should take care when using dried eggs to ensure they are evenly incorporated and hydrated.

Red’s Turkey Sausage Egg & Cheese Breakfast Burrito

Red's ALL NATURAL, LLC. Turkey Sausage Egg & Cheese Breakfast Burrito features antibiotic-free turkey sausage blended with cage-free scrambled eggs and a mixture of Pepper Jack, Mozzarella and white Cheddar cheese, nestled in a hand-rolled, bakery style tortilla. Each burrito provides 19 grams of protein. One package contains ten burritos that can be prepared in the microwave for a quick, portable meal.

Simple Truth Organic Gluten Free White Chocolate Cherry Cookies

This cookie package from Simple Truth, marketed by Kroger, USA feature organic gluten-free white chocolate cherry cookies that are not only USDA certified organic but also non-GMO. The white chocolate meshes with brown and cane sugars and cherries for sweet flavor while eggs help bind together the dry ingredients. Serving size is one cookie with five cookies per each five-ounce package.

Halo Top Chocolate Mocha Chip Ice Cream

Eden Creamery, USA presents a light ice cream in its Halo Top brand line that is designed to appeal to the “free-from” consumer movement that demands clean and simple foods and ingredient labels. This light ice cream claims it is low in sugar, fat and calories while delivering a profile high in protein. The product is also free from artificial softeners, artificial sweeteners, corn syrup, synthetic growth hormones and gluten. The first three ingredients on the label feature milk, cream and eggs. Packaged in one-pint cartons.

Kroger Wild Caught Breaded Calamari Rings

Wild caught squid form the basis for these breaded calamari rings from Kroger, suggested as a great meal starter. Two and a half recommended servings fill each eight-ounce package. Preparation instructions include either oven baked or deep-fried, with egg whites in the ingredient mixture to help breading adhere to the substrate. A hint of Romano cheese adds just a touch of flavor.

Hard-boiled eggs are now approved by the USDA, and they meet the government’s Smart Snacks in Schools Standards. Hard-boiled eggs supply a “nutrient-rich” option for healthy snacks or à la carte items, as long as no fat has been added to them. We have serving tips and discuss packaging options. Find out more by visiting AEB.org/SmartSnacks

The newest version of the Egg Product Buyers’ Guide is available and more user friendly than ever. Available online, the Buyers’ Guide enables purchasers to search for the right supplier according to the most important parameters, whether that is product or type. The online nature of the guide also allows for the information to be updated more quickly, so users can count on finding the most current information regarding egg product suppliers.

Protein Power of REAL Eggs

Protein used to occupy its quiet slot on the nutrition facts panel with little notice from the average consumer. Today its muscled its way to the package front and is no longer the sole province of weight lifters and professional athletes. Multiple studies confirm consumers are sold on protein-fortified foods and the benefits protein supplies to a healthy diet.

However, formulators are left with the puzzle of fitting extra protein into a food that still needs to achieve target goals for structure, taste, appearance and texture. Eggs already are considered a perfect protein and the standard against which all other proteins are measured. Equally as important egg ingredients supply critical functional properties, an acceptable flavor profile and also enjoy a high degree of familiarity and acceptance among consumers.

The perfect complement to fortification is functionality, but it’s a rare protein that can supply both. Egg ingredients provide more than 20 functional benefits to food applications, among them foaming and aeration, coagulation, gelation and shelf life extension. The proteins found in the whites, yolks or contained in whole egg ingredients are responsible for the majority of these functional attributes.

The fact that egg ingredients supply more than a single function multiplies the benefits to the formulator for a synergistic effect with other ingredients. A product’s mouthfeel and texture cannot be attributed to any single ingredient and outside factors such as time and temperature can affect this aspect of a food product. Other ingredients for example can create an emulsion but egg proteins help form stable emulsions that remain true through storage, shipping and shelf life. Egg proteins provide structure and coagulative properties to noodles that hold their shape when either held in a liquid or a high-moisture frozen environment while maintaining a desirable texture.

Egg ingredients contribute to gluten-free formulating, prevent staling in baked goods, control crystallization in frozen foods and help create impressive gels. And it is well-known that no other natural food ingredient can create as large a foam as egg whites. Egg whites, when whipped, create a foam six to eight times greater in volume than the original volume of the liquid, and this helps aerate baked products to provide structure, appearance, mouthfeel, texture and shelf life.

Egg yolk is well-known for emulsification properties primarily supplied by lecithin and low density lipoproteins. Proteins also aid in coagulation and help form gels. Protein functionality in egg white and egg yolk help create structure that also aids in extending shelf life due to entrapped moisture.

According to Elisa Maloberti, Director of Egg Product Marketing, “No other single protein ingredient can supply the multiple functions formulators can rely upon from egg proteins, not to mention the benefits derived from the wealth of vitamins and minerals contained in a whole egg.”

REAL eggs might possess one of the best reputations among proteins as well, when it comes to consumer sentiment.

“A consumer increasing their at-home consumption of eggs will be comfortable with eggs on a product label,”

A recent NPD study indicates 78% of consumers agree with the statement that protein contributes to a healthy diet. And when asked which protein they are consuming more today than in the past, 55% of respondents said they are eating more eggs.

Maloberti says this increased egg consumption bodes well for food formulators’ use of eggs when it comes to label concerns. “A consumer increasing their at-home consumption of eggs will be comfortable with eggs on a product label,” she says.

AEB Update: Conversion Video Educates Bakers

Lights, camera, conversion! The flour was flying as American Egg Board recently partnered with AIB International (American Institute of Baking) to create two short educational videos about egg product conversion. They are designed to show bakery owner/operators the easy process of switching from shell egg usage to liquid or powdered egg ingredients, respectively.

Eggs provide amazing functionality in baking operations all across America. Many small to medium-sized bakeries that use shell eggs are interested in switching to liquid or powdered egg ingredients to create cakes, cookies, desserts and other products.

Several reasons could prompt a baker to make the switch including the ability to create premixes, the opportunity to save time and labor spent cracking open individual shell eggs compared to the convenience of measuring liquid or powdered egg ingredients, or the availability of and storage space required for shell eggs.

Toby Moore, a baking professional at AIB, said the organization regularly receives calls from bakers asking about the conversion process, indicating an audience ready for this educational outreach. “Bakers often believe the conversion will be complicated and expensive when in reality it is an easy and often economical switch,” said Moore.

Some of the many benefits for a baker to switch from shell eggs to liquid or powdered can include:

Save time/labor

Save storage space

More accurate measurements

More consistent finished product

Potential food safety improvements

Decrease waste

All of the footage was shot onsite in the industrial baking facilities AIB International, Manhattan, Kansas. AIB’s credibility as an educational and testing organization is well-known in the baking industry.

Each video is available in English and Spanish and is approximately four minutes long, yet provides thorough instruction on the benefits and ease of making the conversion, including a discussion about safety and proper handling. Printable worksheets in both English and Spanish make conversion easy to implement in any bakery location.

REAL Eggs - a Non-GMO Food

American Egg Board recently made available a white paper that presents the scientific facts proving REAL eggs in the shell are not a bioengineered or genetically modified (GM) food. In fact, neither chickens nor eggs are genetically modified. This would include the shell eggs used as the basis for further processed eggs used as ingredients in food manufacturing.

Misconceptions might arise because corn and soybeans grown in the United States might be genetically modified, and these are primary constituents of most animal feeds. However, none of the genetic materials pass through the hen to the egg. According to USDA, eggs are not a genetically modified (GM), or bioengineered, food. Multiple scientific studies prove this fact. Furthermore, they show there is no nutritional difference for the hen population caused by eating GM-feed. The nutritional properties of eggs are well documented.

Egg Ingredient Spotlight: Does Clean Label Still Matter?

The short answer is “yes,” however there are different reasons why it still matters and why using REAL eggs makes sense for formulators.

Despite the flurry of lawsuits over the word “natural” on product labels, consumers are still looking for real and authentic ingredients and fewer of them. Some industry experts are using terms like “transparent” or “transparency,” in terms of desired company values, practices and ingredients. As Millennials overtake Baby Boomers as the dominant market force, their values and purchasing habits become more important. This is a generation interested in authenticity and sustainability, which dovetails with the clean label philosophy

In addition to shorter labels, consumers prefer ingredients similar to those found in a typical kitchen. Egg ingredients, available in dried, liquid or frozen forms, can generally be listed as “eggs” on the label. Most consumers, in fact 94% of them, have shell eggs in the refrigerator at home and are familiar with and enjoy eggs.

In addition, egg ingredients can supply more than 20 different functional properties within formulation, a fact that means a great deal creating a clean label product. When one ingredient can perform multiple functional tasks within formulation this translates into a shorter ingredient deck.

Concerning sustainability, the egg industry recently completed a landmark, 50-year study documenting progress towards an improved environmental footprint. The U.S. population increased 72% over the last 50 years, yet egg farmers increased the hen supply by just 18% to meet this greater demand. Today the industry releases 71% lower greenhouse gas emissions, has reduced water usage by 32% and improved hen feed to deliver a scientifically nutritious diet, while requiring fewer corn and soybean crops.

American farmers supply most of the further processed eggs used in this country, for a reliable domestic source, saving transportation compared to ingredients from overseas. And further processed egg ingredients are pasteurized according to strict standards to ensure their safety. Domestic sourcing, improved sustainability, incredible functionality and a safe track record – REAL eggs make sense for clean labels.

Q&A: Solutions to Commonly Asked Questions

Q. We’re trying to breathe fresh life into our baking line and think a hybrid might be a profitable experiment, but we’re also trying to control costs. Should we find a substitute for eggs in our formulation?

A. Hybrid bakery items seem to sweep over the culinary world in waves, appearing and disappearing just as quickly. We’ve witnessed the cronut (a cross between a croissant and donut), the duffin (an amalgam of a muffin and donut), the townie (tart meets brownie) and an as-yet-unnamed mixture of cheesecake layer atop a delicious fudge-like brownie.

While hybrid varieties might come and go, the overall category of pastries was the best performer within baked goods globally. According to Euromonitor International, pastries experienced a compound annual growth rate of more than 3% from 2008-2013, with analysts attributing this performance to a combination of flavor innovation with the rise of specialized bakery chains. Both of these trends are setting the stage for further development of hybrid pastries.

One distinctive that defines the category of hybrid pastries is the consumer expectation of an artisanal-quality experience, which translates into reliance on authentic ingredients and from-scratch preparation. For example, brownies should be rich with a strong presence from dairy ingredients, chocolate and butter. The more fudge-like the brownie, the more it depends on the whole eggs and egg yolks added for richness and mouthfeel. Whole eggs and egg yolks deliver great flavor and help build the structure of the brownie.

If that brownie were topped with a cheesecake layer for a hybrid creation, that element would be started first, prior to the brownie construction as part of a two-stage baking process. Again, real eggs in cheesecake preparations add the functional properties of coagulation and gelation and create proper texture and mouthfeel in a cheesecake layer.

While eggs might not appear in the classic French croissant, they are included in the dough for a cronut, since it mixes the textures, appearance and flavor of a croissant with a donut.

In all of these creations egg ingredients play three major roles, in leavening, gelation and coagulation. There isn’t a single protein ingredient available in the market that can replace the superiority in baking formulations that eggs deliver. Customers will appreciate the quality, the flavor and the appearance that real eggs bring to hybrids or any other bakery item that relies on eggs, including muffins, donuts, brownies, cakes, cookies and similar products.

Mintel Snippet

According to the latest data from Mintel, consumers continue to look for shortcuts when it comes to healthy, satisfying breakfasts. With hectic schedules gobbling up time, 63% say they feel low on energy in the morning but only 48% eat breakfast every day. This amplifies the need for speed, convenience and portability. To serve this need, 53% of consumers would like to see more frozen/refrigerated breakfast entrees in the grocery store. This doesn’t impact breakfast sales alone. While the majority of handheld products are consumed at breakfast, 46% eat them for lunch, 30% for dinner and at least 20% as a snack, illustrating the blurring of dayparts. We cover breakfast trends every quarter. Click on AEB.org/BkfstTrends for the latest news.

Egg Product Innovations

Gluten Free Smoked Gouda Mac & Cheese

Phil’s Fresh Foods, Boulder, Colo., introduces a frozen entrée within its evol. brand; new Gluten Free Smoked Gouda Mac & Cheese. Gluten-free elbow noodles mix with caramelized onions and chives in a cheese sauce of smoked gouda and Cheddar. Whole egg helps bind together the gluten-free flours in the elbow macaroni to lend a pleasant color and proper texture. This all-natural product contains 13 grams of protein and is marketed as suitable for vegetarians.

Greek Yogurt Dressing

Bolthouse Juice Products, Bakersfield, Calif., taps into the power of traditional Greek yogurt for a new salad dressing introduction, its Bolthouse Farms Creamy Basil Greek Yogurt Dressing. Deliciously creamy, the product is low in fat, with 40 calories per serving and is marketed as free of gluten, trans fats, preservatives, artificial colors and flavors. Egg yolk helps emulsify the vinegar and extra virgin olive oil to create a smooth, consistent dressing.

Multicultural cuisine spices up breakfast items

Park Ridge, IL (August 21, 2016) — As a nation of immigrants, the U.S. is often referred to as a melting pot. It’s meant as a reference to the multitude of cultures that migrated here, but it could just as easily reflect the stew of cuisines. In the latest installment of Incredible Breakfast Trends, the American Egg Board explores the many global flavors influencing today’s breakfast foods and describes how they blended and morphed into what is being called, ‘New American’ cuisine. Here’s a taste:

A culinary melting pot
One thing that binds Americans is an appreciation for a myriad of cuisines. Gone are the days of 1950s sitcom mothers sailing through kitchen doors with platters of pot roast and potatoes. They’re far more likely to have pizza, tacos or stir-fry on their dinner plates. This change from the 20th century ideal of meat and potatoes dinners crept up on them. It began with the bohemian idea of pizza for a special dinner treat and evolved into eating huevos rancheros for breakfast

The Hispanic connection
There’s never been a larger or more influential minority than today’s Hispanic Americans. According to the U.S. Census Bureau, the U.S. Hispanic population numbered 55.3 million in 2014. That’s 17.3 percent of the total population, making it the largest ethnic demographic group in the U.S. People whose families arrived here from Mexico make up the largest component of those figures, at 64 percent, or more than 35 million people. Pew Research Center data shows, as of 2014 the average age among the Mexican demographic was 26, so this group will only continue to rise in terms of buying power.

A perfect culinary storm
There would be little argument with the statement, “Americans really like their food.” But it may be more appropriate to say they really like everyone’s food. They embrace it, often adjust it, and then make it their own. Foreign cuisines have become a national obsession. The flavor industry tells us to look for increased heat and bold flavors from Indonesian Sambal, Korean gochujang, and African harissa paste and peri-peri sauce. Some also expect the improving relationship with Cuba to increase interest in green olive, guava and sofrito.

“Flavor trends in breakfast foods continue to evolve,” says Elisa Maloberti, American Egg Board, director of egg product marketing. “ While Mexican-inspired fare is well-represented in grocery aisles, there is definitely room for growth beyond those flavors. Mediterranean and Asian flavors could easily be adapted into a breakfast sandwich or bowl. And of course, eggs add protein and are a great flavor addition to both.”

Protein is in the news, on the shelves and on the consumers’ wish lists for products. Mintel reports protein claims in 2013 for new products were three times higher in the U.S. than any other country. Research results from NPD Group and International Food Information Council Foundation (IFIC) all show increased consumer interest and desire for protein in their daily diets. Industry professionals gathered for a protein-focused conference in April; protein was featured as a topic a month prior to that at the IFT Wellness Conference, and numerous studies show protein aids in satiety, particularly when consumed at breakfast.

The NPD Group recently issued results from a survey conducted in December 2013 that reveals 24.9 percent of consumers look for protein on the Nutrition Facts label and 78 percent of respondents said protein contributes to a healthy diet. Half of the consumers surveyed reported they want more protein in their diet. However, some balk at the prices of traditional protein and express concern over the calorie and fat content as well. So a full half of consumers surveyed said they might prefer meatless options for their protein intake.

Last year’s survey by the IFIC concurs with these findings, showing 57 percent of Americans say they actively try to consume more protein.

REAL eggs offer formulators ingredient options to help create meatless meals, snacks and appetizers, while supplying an affordable, readily available source of high-quality protein. One large egg contains the equivalent of just 70 calories with six grams of protein — 12 percent of the Recommended Daily Value. Due to the amount of protein in the average egg, eggs are comparable to meat in terms of protein value in the diet. One egg is equal to one ounce of lean meat, fish or poultry.

In addition, when consumers read product labels to look for the protein source, eggs help create a comfortable, easily and readily recognizable ingredient listing.

In concert with this search for greater protein in the diet, consumers have not abandoned the quest for a clean and simple label statement. Eggs can provide an advantage for food manufacturers when compared to other protein choices a formulator might select for a meatless application in particular.

Kantha Shelke, Ph.D., principal at Corvus Blue, L.L.C., a speaker at the IFT Wellness Conference in Chicago in March, implied many food ingredient names were confusing to consumers. She emphasized the importance of easy recognition, asking the audience, “What are you going to name your ingredients that very quickly tells (consumers) what it is?”

Protein is comprised of amino acids and essential amino acids are those that the human body needs but cannot synthesize on its own. A proper diet will contain foods that regularly supply a protein source containing these essential amino acids. Eggs in general and most further-processed egg ingredients contain all nine essential amino acids in a ratio and pattern similar to the requirements of the human body. The nine essential amino acids contained in one egg include histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. In addition to these nine essential amino acids, eggs contain nine more amino acids.

Consumers are learning protein plays a role in weight management by increasing feelings of satiety. Multiple studies show that breakfast is particularly important in this regard. Eating a high-quality protein such as eggs for breakfast leads to greater satiety and a lower calorie intake at lunchtime than a lower quality protein such as cereal, for breakfast. Participants in a study published in 2012 reported feeling fuller following eating an egg breakfast and tests of their hunger hormones, ghrelin, were significantly lower than following ingestion of a wheat-based breakfast. In addition, protein supplies energy, can help build muscle strength and contribute to a healthy pregnancy.

The protein quality egg ingredients contain, combined with their clean label contributions, make eggs an attractive protein choice for new handhelds, bowls or other breakfast, mealtime or snack formulations.

AEB Update: 50-Year Sustainability Study Results

A landmark 50-year study documents the reduced environmental footprint achieved by the egg industry. Egg farmers increased their number of laying hens by just 18 percent while meeting the demands of a U.S. consumer population that grew 72 percent over the same time period.

Today’s egg production is cleaner, releasing 71 percent less greenhouse gas emissions. Feed efficiencies mean hens received a scientifically balanced diet of vitamins and nutrients but use a little over half the amount of feed to produce a dozen eggs. And today’s hens are healthier, living longer and producing 27% more eggs per day.

Egg Ingredient Popularity Up

The incredible, edible egg is incredibly popular with formulators, according to new product releases tracked by Mintel’s Global New Products Database (GNPD). New product introductions including egg ingredients were up 35 percent in 2013 compared to 2012. Most product categories posted record numbers compared to figures compiled for each year previous dating back to 2008.

The strongest Mintel category perennially for egg ingredient use is Cakes, Pastries and Sweet Goods, followed by Sweet Biscuits/Cookies, with 158 and 70 new product introductions, respectively, for 2013, representing a 65 percent and 27 percent increase respectively.

Convenient and Clean

“Both of those categories, Prepared Meals and Sandwiches, speak to the popularity of eggs in convenient breakfast and lunch foods, such as handhelds or microweavable bowls,” says Elisa Maloberti, Director of Egg Product Marketing for the American Egg Board. “Egg ingredient functionality not only suits convenience trends, they also fulfill the need for a great tasting protein source that will fuel up and satiate consumers.” In fact under package claims listed for these new product introductions in GNPD, the second most popular after ‘kosher’ is ‘microwaveable,’ supporting the convenience theory for prepared meals and sandwiches.

Third on the list for popular package claims is ‘no additives or preservatives.’ “We see this package claim growing in importance as marketers respond to the consumer push for clean, naturally occurring ingredients like eggs on product labels,” adds Maloberti.

Egg Functionality a Benefit

As the top two rather ‘sweet’ categories indicate, while Americans claim to be more diet conscious, consumers still enjoy a touch of dessert.

“And at the heart of these indulgent sweet goods is a single ingredient, the egg. Egg ingredients serves multiple, vital functions from aeration to binding and crumb structure, yet add just one simple line to the label statement,” says Maloberti.

“Every year the numbers prove the value of egg ingredients’ functionality and nutrition,” says Maloberti. “2013 was no exception. Formulators can rely on eggs for almost every product category.”

Top categories for 2008-2013 using egg ingredients:

Egg Ingredient Spotlight:Yolks for You: Successful Formulating

While the benefits of whole eggs and egg whites are well-known and celebrated, last fall the consulting and research group Sterling-Rice in Boulder, Colo., named 2014 the “Year of the Yolk” in its annual “Cutting-Edge Dining Trends” report, bringing the yolk into the spotlight.

In January Restaurant.com predicted eggs would star in dishes in every daypart, not just breakfast, as the number one dining trend for 2014. Aside from being a tasty addition in foodservice establishments to everything from egg salad and omelets to more creative culinary concoctions such as egg topped burgers and pizzas, egg yolks play an important role in food manufacturing.

Salted yolk remains a staple for mayonnaise and salad dressing manufacturers for its emulsification properties, stemming from its composition of low-density lipoproteins. Pasta benefits, too, because egg yolks serve as a natural protein binder for all types of noodles. Plain dried egg yolk contains 30-32% protein and liquid/frozen egg yolk protein ranges from 15.3-16.0%. This binding capability is particularly useful in par-cooked pasta sold refrigerated under modified packaging conditions, or in prepared foods sold either refrigerated or frozen.

Egg yolks can supply a rich, golden color to pasta and baked goods, help bind, coagulate, act as a humectant to absorb moisture and of course, emulsify. Egg yolk thickens and binds when heated due to the protein denaturation making egg yolks a popular addition in meat and meat substitute patties and hot creamy sauces.

Egg yolks are available in dried, liquid and frozen forms. Typically, further processed frozen egg yolk will be comprised of either 10 percent salt or sugar. This is added to the egg yolk to inhibit gelation and avoid increasing the ingredient’s viscosity. Freezing the egg yolk does not affect their emulsification properties.

An enzyme modified egg yolk possesses high water solubility, enhanced emulsifying properties and has greater heat stability. In addition, the egg yolk features a full complement of impressive nutritional values.

Q&A: Solutions to Commonly Asked Questions

Q. Our company is introducing a line of refrigerated pasta products. How do we maintain a good bite and texture through storage, refrigeration and then the reheating process the consumer will use at home?

A. Egg ingredients will certainly help pasta functionality, however the amount of egg added to formulation might vary depending on the product identity as defined by the Code of Federal Regulations (CFR). CFR 21 Part 139 defines the different types of macaroni and noodle products. The standard of identity for a product called a noodle contains not less than 5.5 percent by weight of the solids of egg or egg yolk. Typically, processors use whole egg or whites to help with dough strength, so the dough isn’t brittle when it goes through the forming machines. Currently yolks are attractively priced and in abundant supply. This percentage of egg solids represented by either whole or whites can be replaced 1:1 with egg yolks with no difference in performance. Egg yolks also add a pleasant yellow color to noodles.

Other product definitions within the macaroni category can choose more selectively which ingredients to use in addition to the flour base. Egg white is a great addition to improve the bite and texture of pasta during storage, refrigeration and the reheating process. For best performance, when added to pasta, egg white, frozen egg white, dried egg white, or any two or all of these should be in such quantity that the solids thereof are not less than 0.5 percent and not more than 2.0 percent of the weight of the finished food (product).

Q. In order to expand our product line we are going to add a line of gelato to our premium ice cream products. What makes gelato distinctively different from ice cream?

A. A gelato introduction could prove quite successful. Nestlé USA Häagen-Dazs was the first national ice cream brand to launch a line of gelato in the U.S. in February, 2013, offering a portfolio of seven rich, creamy and decadent flavors. Other companies have followed suit because gelato appears to be trending. While The Code of Federal Regulations established standards of identity for ice cream, frozen custard, sherbets and other frozen treats, there is none for gelato. However, an authentic Tuscan-style version classically includes more egg yolk than even premium ice cream, creating an extremely dense, rich dessert.

In addition to rich flavor, egg yolk emulsifiers control the aggregation of fat globules, causing structure to be formed, to help stabilize air cells and impede growth of ice crystals. Ice crystals can cause a gritty mouthfeel and corresponding quality perception issues. Premium ice creams strive for a short list of ingredients and egg yolks are an important component to improve smoothness and mouthfeel, aid whipping, improve dryness, increase resistance to shrinkage and control melting. While even premium ice creams have some overrun, gelato should have no added air whatsoever. Egg ingredients and particularly egg yolk will help make it distinctively gelato and a rewarding, indulgent, premium dessert.

Reduced Fat Sausage Egg & Cheese Biscuit Sandwich

New to Tyson Foods, Springdale, Ark., Day Starts brand, the Reduced Fat Sausage Egg & Cheese Biscuit Sandwich is a high-protein, filling breakfast ready to eat in just two minutes via microwave cooking. Real eggs join up with savory Tyson reduced fat sausage and American cheese atop a buttermilk biscuit for 400 calories and 14 grams of protein. Another handheld from Tyson is their Ham, Eggs, Cheese, Onion & Green Peppers Breakfast Flatbread, filled with a savory scramble of smoked ham, whole eggs, cheese and vegetables for 340 calories and 13 grams of protein.

Spicy Pickles

Adding a touch of spice for a unique entry into the appetizer category, Aldi, USA, Batavia, Ill., introduces its bold Spicy Pickles in a pretzel coating, created with garlic and a touch of turmeric for heat. An added container of dill cream sauce for dipping the pretzel-coated spicy pickle slices helps cool things off. The appetizer can be deep fried or baked. Egg ingredients help the pretzel coating adhere to the pickle slices and lend a smooth, creamy texture to the dill cream dipping sauce.

Grilled Chicken & Mozzarella Ravioli

Valley Fine Foods, Benicia, Calif., knows pasta. Alongside its Grilled Chicken & Mozzarella Ravioli, the company introduced a Dungeness Crab & Cheese Ravioli and Superfood Spinach & Kale Ravioli. The Grilled Chicken Ravioli is made with all white meat chicken with rosemary, Parmesan and mozzarella cheeses for 230 calories per serving and only 7 grams of fat. This minimally processed product is free of artificial ingredients, artificial flavors, colors and preservatives. Egg ingredients in the filling and the dough help maintain pasta structure for the ravioli and lend textural aid to the filling.

Gluten-free Coconut Macaroons

Weston Foods, Brownsburg, Ind., ramps up its offerings of gluten-free cookies and baked goods in its All But Gluten brand with Gluten-Free Coconut Macaroons. These sweet cookies rely on coconut for flavor and texture with egg white helping bind together a short list of ingredients. Other products newly introduced include Chocolate Chip Cookies, Mini Brownies and Blueberry Muffins which all include eggs in formulation. The products are manufactured in a dedicated gluten-free facility and certified by a program endorsed by the National Foundation for Celiac Awareness.

ips All Natural Protein Snacks

A new food company based in Los Angeles, ips All Natural, has cracked the code for creating a better-for-you protein-packed snack with the introduction of the first-ever snack chip created with egg white protein. Combining corn, egg whites and other natural ingredients, using a patent-pending Pressure-Puffed process, ips has a crispy crunch and is available in four delectable flavors. Each one-ounce bag of these “intelligent protein snacks” delivers 7 grams of high-quality protein and half the fat of fried chips as well as fewer carbohydrates.

An ample supply of eggs and egg ingredients in all forms, including shell eggs and further processed forms such as liquid, dried or frozen eggs, is available to food processing firms, manufacturers and foodservice establishments. The egg industry worked diligently to recover from the impact it suffered due to the unprecedented avian influenza (AI) outbreak in 2015.

Part of this early resurgence in egg supply is due to egg facilities that remained free of AI during the contamination period. Certain unaffected locations were able to expand and grow their flocks. In fact, the number of layers could exceed pre-AI levels by the end of the year and this surge in young, healthy birds also means more eggs.

The egg industry has implemented new practices as the result of the intense study and scrutiny devoted to the causes and prevention of AI, and the biosecurity safeguards and measures recommended by industry experts. The new safeguards are designed to help ensure the protection of a healthy and viable egg industry, to help stabilize the egg supply now and in the future.

The egg industry also possesses a remarkable safety record when it comes to egg ingredients. All further processed egg products designed for use as ingredients are pasteurized. During the past 45 years, not a single recorded instance of salmonellosis has been detected among further processed eggs pasteurized for food ingredient use.

“Now is the perfect time to take advantage of egg functionality and egg protein power,” said John Howeth, senior vice president, foodservice and egg product marketing. The International Food Information Council Foundation’s 2016 Food and Health Survey reported 64 percent of consumers said they are trying to consume more protein, up from 54 percent in the 2015 survey.

The protein composition of egg products is responsible for many of the functional properties they supply to manufacturers. For example, liquid egg whites at approximately 80 percent protein can aid with binding, whipping, aeration, foaming and structure. The dried form of liquid egg whites contains an even more concentrated amount of protein. Overall egg ingredients supply more than twenty functional properties within formulation, and the abundant supply makes it the right time to take advantage of REAL eggs.

The American Egg Board recently posted a new, searchable online version of the Egg Product Buyers’ Guide. The intuitive system is searchable by company, product type or distribution region, designed to help companies find the best source for the specific type of egg product needed. For more information, view the Buyers’ Guide.

Nowadays, a complete meal includes a side of cell phone with a dab of research. A Food Trends Report issued by Google this year analyzed search data and pinpointed five major trends that impact American eating habits. This search analysis related to food provides a glimpse into the consumer mindset that can benefit food product developers.
One major trend highlights the rise of “functional foods.”

The search analysis found that consumers are looking for foods linked to certain physiological benefits. According to the report, searches for the term “best foods for” has grown ten times since 2005, accompanied by words such as “skin,” “energy,” “your brain,” “gym workout” and the like.

While much of the recent press related to clean label foods focuses on ingredients that formulators are eliminating, this focus on “best foods for” shifts the discussion from elimination to addition—which ingredients or foods are consumers seeking to add to their eating regimen?

One nutritional element of foods consumers are seeking is protein, according to views expressed in the annual International Food Information Council Food and Health Survey. A majority or 64 percent of Americans reported they were trying to consume more protein, up from 54 percent last year. This highlights the opportunities to incorporate egg ingredients into formulations or precooked eggs into meals or snack packs.

One egg contains six grams of easily digestible, high-quality protein for just 70 calories. Multiple studies link protein to satiety that aids in weight loss or recommend protein for recovery after a gym workout. In addition to protein, an egg plays host to a wealth of other vitamins and minerals.

Manufacturers can leverage the information provided by these types of studies by including ingredients within foods that supply good nutrition and by communicating this openly to the buying public. However, when communicating, manufacturers need to ensure that information fits all viewing formats—Google reports that more than 50 percent of searches are conducted on a mobile device.

New Ruling Qualifies Hard-Boiled Eggs as Healthy Snacks for Schools

Eggs, specifically hard-boiled eggs, qualify as an option for healthy snacks and á la carte offerings in schools, according to the final guidelines issued recently by the USDA Food and Nutrition Service under its Smart Snacks Rule1. In a change from earlier renditions of the rule, this final rule exempts whole eggs from limits on both total fat and saturated fat.

Drawing on recommendations from the Institute of Medicine and existing voluntary standards already implemented by thousands of schools around the country, this rule carefully balances science-based nutrition guidelines with practical and flexible solutions to promote healthier eating in schools. In fact, the final rule’s preamble specifically cites the 2015-2020 Dietary Guidelines for Americans2 that identifies eggs as “nutrient dense” and includes eggs in its recommended healthy eating patterns. Schools can include hard-cooked or hard-boiled eggs as snacks or menu items, as long as no fat has been added to them.

One large egg contains varying amounts of 13 essential vitamins and minerals plus six grams of protein for just 70 calories, leading to its designation as a nutrient dense food.

Starting with school year 2014-2015, the Smart Snacks ruling mandated the types of food sold at schools, during the school day, meet certain nutrition standards. This Smart Snacks in School regulation applies to foods sold a la carte, in the school store and in vending machines. The ruling is designed to encourage children to make healthier snack choices that give them the nutrition they need to grow and learn, and conforms to the provisions of the Healthy, Hunger-Free Kids Act of 2010.

“A satisfying meal or snack that includes protein can help support healthier student populations,” said John Howeth, senior vice president, foodservice and egg product marketing. “The inclusion of hard-boiled eggs in the ruling allows schools to use a nutrient dense food with plenty of creative options that will both please and nourish students.”

The baking sector encompasses a wide variety of formats, from bread and rolls to pastries and desserts. In fact, pastry sales are rising with experts having estimated the cake sector to grow three percent in 2015. Euromonitor estimates the total baked goods market internationally at $339 billion in sales.

Historically, baked goods rely on a few simple ingredients. Depending on the finished product the list often includes flour, sugar, eggs, butter or shortening, milk or water, leaveners and flavoring. From that list, whole eggs can contribute multiple functional and organoleptic properties to the vast majority of baked goods, such as cakes.

Liquid whole eggs are approximately 74 percent moisture and contribute moisture to cake batter. In addition, while flour helps build cake structure, eggs are almost equally as important to a cake’s structure. The proteins within eggs when physically mixed and heated unfold or denature. The proteins then form a cross-linked network to hold in gases, creating a relatively stable foam of tiny air bubbles, which help create the crumb structure in the baked cake.

Carotenoids in the yolk contribute to the golden brown crust or exterior and for a yellow cake, the color of the cake interior. In addition, eggs act as an emulsifier in the complex oil in water emulsion phase of cake mixing, supporting cake texture and eating quality.

Whole eggs aid with flavor development in cakes, without lending any strong or off-putting flavors themselves. Whole eggs, especially the fat in the yolk, act as an effective flavor carrier to allow fat-soluble flavoring ingredients, such as vanilla extract, more prominence. Whole eggs also help interfere with starch retrogradation to prevent or delay staling. And the natural lipids in egg yolks and whole eggs help create a moist, supple eating quality.

For whole eggs in baked goods, obviously one or more functional benefits carry greater prominence depending on the format of the baked good. For example, in cheesecake, with flour completely or primarily absent, that style of confection relies principally upon eggs for its structure, with their coagulative properties supporting the rich, dense cheese filling. For more information about egg functionality within baking or other types of applications, view the Tech Talk videos.

Savory characters can have their ‘sweet’ spots and hard-boiled eggs are no exception. The growing popularity of protein snack packs led to a new consumer survey conducted by Datassential, revealing that hard-boiled eggs could play the hero in snack pack concepts that attract consumer interest and spark purchase intent. Researchers tested product concept to determine the type of hard-boiled egg pairings and packaging that were most appealing., The research also zeroed in on key characteristics of protein snack purchasers and identified purchasing triggers.

Frequency

Nearly 80% of protein pack buyers purchase them at least monthly. Furthermore, 41 percent overall purchase these types of protein boxes at least weekly, with that share varying widely by brand. Lunchables are purchased most often however retail outlets don’t have a lock on protein pack potential, with those surveyed reporting that Starbucks protein packs are also popular.

Dayparts

While Lunchables might top the charts for protein pack sales, purchase intent is not tied to a specific daypart. Breakfast, dinner and snack time all serve as the right time for protein pack enjoyment. Most consumers in fact, say they purchase a protein pack as a snack (64 percent), while 59 percent said purchase intent is tied to the lunch/dinner segment and 52 percent say they purchase protein packs for breakfast.

Descriptors

Half of all consumers believe that the word “pack” best describes a protein snack option, with approximately one-third or 29 percent favoring the word “kit,” while “box” came in third.

Survey respondents said they would be most interested in and likely to buy hard-boiled eggs as snacks if they came in portable packaging, with the addition of flavor and more prominent nutritional benefit communication on package labels. Also, consumers seem to prefer their proteins paired together, citing preferences in combo packs for hard-boiled eggs to be paired with meat, cheese, nuts or fruit.

Savory’s Sweet Spot

The company tested a few hard-boiled egg snack pack concepts, including packaging and label designs, with the consumer groups. Among prototypes tested, the two that scored the highest included a two-egg protein snack pack including seasoning, and a three-compartment “protein power” snack box that featured a hard-boiled egg, cheese and roasted edamame. These two concepts among those tested, exhibited the highest earnings potential, scoring well for factors including high purchase intent, uniqueness, frequency and draw.

This combination of high purchase intent and a high uniqueness is considered the “sweet spot” for new product concept development. For more specifics concerning product concept development and the survey results from Datassential, contact Elisa Maloberti by calling (847) 296-7043 or email her at . An online Egg Product Buyers’ Guide lists producers that distribute pre-cooked hard-boiled eggs and other precooked egg products. View the Buyers’ Guide.

Ready Pac Bacon Baby Spinach Salad Kit with Grilled Chicken

Ready Pac Bistro continues to expand its line of single-serve salads that combine greens with “premium protein ingredients” from a variety of meats, cheese, hard-boiled eggs or a combination. One of the latest introductions delivers 12 grams of protein per serving, from a salad composed of baby spinach, microwaveable grilled white meat chicken, hard-boiled eggs, Monterey Jack-Colby Cheese and bacon with a sweet onion Dijon vinaigrette.

The Great Value line of breakfast sandwiches at Wal-Mart feature fried eggs with a variety of breakfast meats and cheese topping cinnamon swirl French toast. This version of their breakfast sandwich weighs in at a half pound made with savory sausage and a fried egg topped with American cheese and cinnamon butter, nestled between slices of swirled French toast. Each sandwich is microwaveable and retails in a 16.62-oz pack with two individually wrapped sandwiches. Each sandwich delivers 25 grams of protein.

RP’s Pasta Company Fresh Gluten-Free Spinach Fettuccine Pasta

The pasta’s creator was said to find inspiration while traveling in Italy, resulting in a product said to have the wonderful texture and flavor of traditional artisan fresh pasta. Product claims include gluten-free, GMO-free and low/no/reduced allergen. The gluten-free flour mixture includes brown rice flour and potato and tapioca starch. Eggs and egg whites contribute binding properties and aid with texture. Each refrigerated, 9-oz. package contains three servings of pasta.

El Monterey Egg, Sausage & Cheese Quesadillas

Ruiz Foods, USA introduces a flavorful new handheld meal solution with its El Monterey Signature Egg, Sausage & Cheese Quesadillas. Each quesadilla is made with real scrambled eggs mixed with a blend of Monterey jack and Cheddar cheese, pork sausage and a touch of green chilies and spice, wrapped in a fresh baked tortilla. One package contains ten individually wrapped quesadillas, easy to heat in the microwave, to grab and eat on the go. One quesadilla contains 12 grams of protein for just 270 calories.

Mark your calendars for October 8-11, 2016 for the International Baking Industry Exposition (IBIE) in Las Vegas, Nevada. The American Egg Board is hosting an educational session and demonstration from 12:30 PM – 1:30 PM, Sunday, October 9th entitled, “REAL Eggs: Integral Role in Baking.” With eggs in abundant supply, bakers can discover how egg ingredients help create gold standard products while offering a broad range of effective functional attributes contributed by one, single ingredient. Visitors to booth #1332 can sample a variety of foods that highlight a few of the many functional benefits of egg ingredients, including chocolate almond biscotti, single-serve mousse cups and flourless chocolate cake.

New Online Egg Product Buyers’ Guide

The newest version of the Egg Product Buyers’ Guide is available and more user friendly than ever. Available online, the Buyers’ Guide enables purchasers to search for the right supplier according to the most important parameters, whether that is product or type. The online nature of the guide also allows for the information to be updated more quickly, so users can count on finding the most current information regarding egg product suppliers. Start using the Egg Product Buyers’ Guide.

Eggs irreplaceable in bakery applications

LAS VEGAS – Sept. 17, 2013 – With the help of local culinary students, the American Egg Board is treating IBIE attendees to incredible desserts in booth #11737 to showcase the irreplaceable functionality of eggs. “Rather than just describe the functionality of eggs,” explains Elisa Maloberti, director of egg product marketing, “we decided to give bakery professionals a chance to taste the value of eggs in bakery applications. Because of their multi-functionality, eggs contribute in a variety of ways to a finished product. Texture, taste and appearance all benefit from the functionality of eggs.”

Items being sampled during IBIE highlight the most common functions of eggs in baked goods: coagulation, aeration/foaming, emulsification, crystallization control and binding. (Notably, eggs perform extremely well as a binding agent in gluten-free applications.)

Daily Delights

Culinary students from The Art Institute of Las Vegas will offer expo attendees the following tasting menu:

Sun., Oct. 6 Flourless Chocolate Torte

Mon., Oct. 7 Tiramisu Cupcakes

Tues., Oct. 8 Biscotti with Créme Anglaise Dipping Sauce

Flourless chocolate torte – Without flour in this torte, eggs are the workhorses. They serve a very basic function to give structure by coagulating and binding non-gluten containing ingredients together.

Tiramisu cupcakes – eggs are featured in the tiramisu topping, giving it body, creaminess, and a smooth, light mouthfeel as a result of their aeration and crystallization control properties. In the cake, the egg works to leaven by aerating the batter and setting the structure through coagulation in the heat of the oven.

Biscotti with Créme Anglaise dipping sauce – Eggs play a major role in the biscotti, binding all ingredients together, contributing to the crisp texture, providing the only moisture in the formulation and contributing to the Maillard reaction. And, they star in the dipping sauce. Créme Anglaise is a custard sauce, in which eggs contribute to the thickening and coloring of the sauce.

‘Eggsperts’ will be available throughout the show in booth #11737 to answer questions about the incredible functionality of eggs. For more information on the 20-plus functions and formulas using all natural eggs, visit AEB.org.

A product development resource for formulating foods with nutritionally superior, natural egg ingredients.

Anne L. Alonzo is a recognized leader with previous roles in the public, private and non-profit sectors and significant experience in agriculture, food and sustainability. And now, as the President and CEO of the American Egg Board (AEB), she’s eggstatic to help lead this organization into its next 40 years of success.

Here’s some quick Q&A’s with Anne:

How do you like your eggs?I love my eggs sunny-side up and if possible accompanied with flour tortillas and a little flair! Growing up in a Latino family and community, we ate eggs all the time. I feel like we have an incredible opportunity to reach and engage with diverse communities about the many ways to eat and enjoy this affordable nutritional powerhouse.

How would you describe the typical egg farmer?
I would say first of all that egg farmers are very entrepreneurial, proud and hardworking. It seems typically hail from a family with decades of experience producing delicious, nutritious and affordable eggs. This is a 365-day, 24-hour job. Without fail, I find that America’s egg farmers are committed to do what’s right for their hens, the environment and their communities. The recently published sustainability study speaks to the success of some of their efforts.

What question(s) were you most eggcited to ask the first egg farmer you met? I was most interested to ask and learn about the hens in general: what’s involved with their daily care? How many eggs are laid per day? And, oh yes, do brown hens produce brown eggs and white hens produce white eggs?!

How do you personally feel about taking on this important role in the egg industry? For these egg producers to fund and entrust the promotion, marketing and research of their lovingly produced eggs to AEB is both an honor and a huge responsibility. I’m honored by their trust and will continue to spread the message about the benefits of using REAL eggs at every opportunity.

Recently the federal government released its 2015 Dietary Guidelines for Americans (DGA)1. This update removes a daily limit on dietary cholesterol and includes eggs in all three of its recommended eating patterns—patterns shown to reduce the risk of major chronic health conditions facing Americans, such as type-2 diabetes, hypertension and heart disease.

The three eating patterns include: the Healthy U.S.-style, the Healthy Mediterranean-style and the Healthy Vegetarian-style. The published guidelines and eating patterns are designed to encourage Americans to adopt a series of science-based recommendations related to their diet.

With the latest update the United States now joins other nations in a consensus opinion on dietary cholesterol by removing this limit. The various governing bodies also share an emphasis on the importance of eating a diverse assortment of nutrient-dense foods, to improve personal health and reduce obesity.

The newest Guidelines urge Americans to focus on variety, nutrient density and amount; to limit calories from added sugars and saturated fats and reduce sodium intake, and to shift to healthier food and beverage choices.

In terms of nutrients, eggs supply varying amounts of 13 essential vitamins and minerals, high-quality protein and the antioxidants lutein and zeaxanthin. Eggs also are one of the few natural foods that deliver a good source of vitamin D, which was identified by the 2015 DGA as a nutrient of concern and necessary to help build strong bones.

The removal of a daily dietary cholesterol limit and inclusion of eggs within all recommended healthy eating patterns supports the regular consumption of eggs along with other nutrient-rich whole foods such as fruits, vegetables and whole grains.

In addition to a nutrient-rich profile, eggs as ingredients supply 20 plus functional properties for food formulators. This opens up possibilities for formulators to create new foods that fit within the three recommended healthy eating patterns, while relying on egg ingredients for form, function, flavor.

AEB Update:Satiety Studies

One study after another continues to delve into the satiating properties of protein and eggs specifically. New research conducted by the University of Pennsylvania School of Nursing, published in the Eating Behaviors journal1, compared breakfasts to see which kept children feeling full longer—protein-based eggs or grain-based breakfasts including cereal or oatmeal.

The findings showed that eggs provide a more filling breakfast for children than a breakfast of grain-based foods like cereal or oatmeal. Overall, children consumed roughly 70 fewer calories at lunch after eating the egg breakfast compared to the cereal or oatmeal breakfasts. Eating more than caloric needs regularly, even by a small amount, adds up over time and can cause weight gain and possibly obesity.

Similar studies in adult populations have shown similar results. One study of overweight premenopausal women showed better appetite control and fewer calories consumed at lunch following an egg-based breakfast sandwich versus a low-protein pancake breakfast2. Another study conducted with adult males showed that the men who consumed an egg breakfast versus a bagel breakfast registered depressed appetite hormones and recorded a lower caloric intake over the course of the day3.

Egg ingredients are easy to incorporate in breakfast sandwiches or breakfast bowls to take full advantage of the protein content they offer. Ask us about sample breakfast formulations or see our recipes page here.

The breakfast category continues to increase in momentum, boosting sales at restaurants and convenience stores. However not all of the action on the breakfast front is occurring in classic hospitality industry outlets. Grocery stores have witnessed their share of increased sales for breakfast items, both in the deli and the store’s frozen section and center aisles.

According to Nielsen’s “Tops of 2015: U.S. Grocery” report, the sale of fresh-made, deli-prepared breakfast items was up 15.7 percent last year. However, leading that figure by a wide margin, the sale of shelf-stable convenience breakfast items was up an amazing 40.5 percent1. Early morning grab-and-go meals are just as likely to emerge from the microwave as a drive through window.

Both sandwiches and breakfast bowls provide consumers with options for a balanced morning meal when time is of the essence. Precooked egg products help make sandwich and bowl assembly a snap when liquid or dried eggs will not do. These products can include hard-boiled eggs, omelets, patties or scrambled eggs.

Preformed patties available as over easy or in scrambled forms come as round or square to suit different shapes of sandwich style breads, muffins or rolls. Patty sizes range in graduated weights including one ounce, 1.25, 1.5 or two-ounce sizes. Varieties can include whole egg, scrambled egg or a patty comprised solely of egg white and they can either be grilled or oven baked.

Scrambled eggs, generally quick frozen and containing additions such as milk, cornstarch or light seasonings, like salt and pepper, are better suited to breakfast bowls, handheld wraps such as breakfast burritos or tacos. Precooked scrambles come in different curd sizes depending on the visual piece identity desired in the end product.

Cooked eggs generally freeze very well, although a small amount of nonfat dry milk and starch can sometimes be added to stabilize the eggs and increase freeze/thaw tolerance. Check with your egg supplier for complete nutrition information and storage recommendations or to ask about customization possibilities for precooked egg product ingredients.

Q. If I create a breakfast bowl with scrambled eggs that are precooked, am I getting pure egg or are there added ingredients?

A. There are different ingredients added to egg products for various reasons, however generally these additions comprise less than two percent of the total product formulation. For example, scrambled eggs destined for use in a breakfast bowl might use modified food starch mixed with xanthan gum to prevent water migration from the egg.

Q. What are some good pairings to match up with eggs and what sort of ingredient interactions should we expect when creating a breakfast bowl for the frozen food section?

A. More than three-quarters of Americans struggle to eat the recommended amount of vegetables and so many types of vegetables pair wonderfully with eggs. Some traditional vegetable varieties that help create a great breakfast SKU could include spinach, mushrooms, zucchini or bell peppers. As a matter of fact, according to Technomic the fastest growing toppings on Limited-Service-Restaurant (LSR) breakfast sandwiches are spinach and mushrooms, up 25 and 17 percent respectively, since 20131. This makes those two vegetables and others smart choices for inclusion with eggs, to appeal to a public looking for healthier breakfast choices. However, vegetables are mostly made up of water and can make a bowl soggy or unappealing. To tackle this issue formulators can use reduced-moisture vegetables prepared with a carefully controlled cooking step to reduce excess water while retaining texture, flavor and nutrients.

Q. Are there any other ingredients added to precooked eggs like patties or scrambles and what is their purpose in formulation?

A. Some precooked eggs could contain a low percentage of soybean oil to add flavor as a butter alternative. Modified food starch helps maintain the texture of the eggs during the freeze/thaw cycle and stability. Xanthan gum or possibly guar is added to help hold on to moisture, particularly in scrambled egg mixes that are destined to be frozen with other ingredients, such as other proteins, vegetables or grain-based, starchy foods. Other further processors might choose nonfat dry milk solids to help bind water and prevent water migration. A slight amount of citric acid can aid in color preservation, while sometimes processors might choose turmeric or annatto to brighten the yellow shade of scrambled eggs, depending on the level of visibility the egg will have in the final product.

Classic Crème Brûlée Mix

Williams Sonoma introduces this classic French dessert as an easy-to-prepare mix. Not only is preparation simple so is the ingredient listing, with sugar, tapioca starch, egg yolks and real vanilla bean already included. One 14-ounce package, mixed with heated heavy cream and half-and-half, makes 16 servings of light, premium custard, ready to chill and finish with its signature caramelized sugar crust.

Potato Omelet with Onion

Enjoy some Spanish Tapas using this prepared potato omelet as a start. One of many serving suggestions on the package, this omelet from Palacios Foods Inc. could also find a home in a baguette, atop a hamburger or sandwich. There are no preservatives or artificial coloring and the product includes a short list of simple ingredients for a satisfying result—potato, pasteurized liquid egg, onion, olive oil and salt. Prepare in a microwave, frying pan or oven in just minutes.

Sriracha Aioli

This shelf-stable mayonnaise, billed as all natural, includes sunripened chilies and garlic for a touch of spice. The product is said to be perfect for dipping, topping sandwiches, burgers or chicken. This flavor extends the range of sauces and mayonnaise available from Stonewall Lane, USA. The product starts with canola oil and salted whole eggs, adding flavor elements with red chili, garlic, sugar, vinegar, salt, roasted red peppers and habanero oil.

Fiery Jalapeño Lime Chicken Sandwiches

Nestle Hot Pockets Food Truck Fiery Jalapeño Lime Chicken Sandwiches are co-created, the company says, with The Lobos Truck. The company relaunched its Hot Pocket line to focus on better ingredients and to connect with gourmet food trucks. This version features grilled white meat chicken mixed with jalapeños, cilantro, corn and a spicy ginger lime sauce, then wrapped in a crispy crust. The product retails in a 9-ounce recyclable pack containing two microwaveable sandwiches.

Don’t miss this year’s batch of samples formulated specifically for the show and chat with egg industry expert Shelly McKee, Ph.D., about your questions related to formulating with REAL eggs. Visit our booth #2801 at the 2016 Institute of Food Technologists Annual Meeting and Expo, July 16-19 in Chicago at McCormick Place.

Mark your calendars now for October 8-11, 2016 to set aside time for the International Baking Industry Exposition (IBIE) in Las Vegas, Nevada. Baked goods benefit from egg ingredient functionality perhaps more than any other category. Find out about the unique qualities only REAL eggs can supply by visiting the American Egg Board at booth #1332.

Fall 2016 National Egg Products School

Gain a depth of understanding about egg processing and functionality that can lead to better formulating and recipe development by attending the National Egg Products School (NEPS) September 19-22 at Auburn University. Recommended for food scientists, food processors, culinologists and egg industry personnel, NEPS is a biennial four-day, hands-on school. Among other educational sessions that cover the egg from formation through packaging, NEPS includes practical sessions that allow participants to make and compare sample products under the direction of Emily Munday, culinologist/nutritionist with CuliNex, LLC of Seattle. For details and to register for the school, visit aufsi.auburn.edu/neps

Educators

America’s egg farmers invite you and your students to learn more about where your eggs come from and how they move from the farm to your tables.

The American Egg Board (AEB) has partnered with credible educational organizations to create effective curriculum materials to help further your students’ knowledge of eggs, egg farmers and egg farms. AEB’s partners include Discovery Education, The Education Center and National Ag in the Classroom.

AEB is working with these partners to create practical and ready-to-use materials for K-12 teachers.

Designed to meet Common Core Standards, the lessons can be integrated into math, science, language arts and social studies curriculums. The lesson plan activities educate students about the benefits of a healthy diet and exercise, as well as topics ranging from scientific exploration to creating a healthy plate and learning to read nutritional panels. Students will also engage in lifelong health decisions like analyzing, comparing and making good food choices.

Please check back regularly for new and exciting educational materials. On behalf of America’s egg farmers, we look forward to working with you!

A brief, concise, easy-to-read newsletter with news on breakfast trends

A.M. Eats: Minneapolis

A classic Minnesota joke pokes fun at local traditional German-Scandinavian cuisine by having regional alter egos, Ole and Lena, stating they find ketchup too tangy. As today’s Minneapolis restaurant breakfasts include shakshuka, housemade chorizo and harissa, someone is going to have to write a new punch line. Here’s a sampling:

Raising Veggies

Both Andrew Freeman and Baum+Whiteman predict vegetables will be front and center this year. The NRA’s 2016 “What’s Hot” survey of American Culinary Federation chefs agrees, finding locally sourced veggies to be the No. 3 hottest trend.

Vegetables are seasonal items, leading to menu changes and excitement. They’re attractive to health conscious diners, locavores and flexitarians. And vegetable-forward operations serving complex veggie entrées are the culinary darlings of those concerned with sustainability.

Good Morning Day!

The path toward all-day breakfast service was inevitable. Technomic found 54 percent of consumers – up from 48 percent in 2013 – enjoy eating breakfast items beyond morning hours.1 NRA research shows 72 percent of adults want restaurants to serve breakfast throughout the day, and for Millennials that number climbs to 77 percent.2

All-day breakfast has become a point of interest for many researchers. Data from a 2014 Datassential study showed 32 percent of consumers who eat breakfast foods for lunch have that meal away from home. That’s a sizable market looking for breakfast foods beyond the morning daypart and offers an opportunity for attracting an underserved market.

Countless independents and chains including Dunkin’ Donuts, Sonic, Jack in the Box, IHOP and Denny’s have served all-day breakfast for decades. More recently, McDonald’s, White Castle and Golden Corral have joined in. McDonald’s alone added more than 14,000 U.S. locations to satisfy guests across the country.

What are you waiting for?

Cause For Celebration

As reports have shown, Steve Easterbrook has more to celebrate than just his first anniversary as McDonald’s CEO. Same-store sales showed a 5.7 percent increase in the fourth quarter of 2015, coinciding with the first three months of the chain’s all-day breakfast (ADB). Looks like a winner.

Responding to years-long demand from customers, the chain expanded breakfast hours in October, making nine items available all day. The iconic Egg McMuffin is standard with most markets offering other muffin sandwiches, while others serve biscuit-based ones. Additions to the lineup are in test.

Easterbrook has said ADB brings in customers who would have otherwise eaten elsewhere. Customers are also adding breakfast and lunch items together during the later dayparts, increasing sales and check size. “We’ve regained market share we’ve given up in recent years,” he stated in January.

The result: all-day breakfast is the acknowledged hero of the fourth quarter sales increase.

Listening to your customers is good business. All-day breakfast has been good for McDonald’s and good for happier customers.

Because who doesn’t like breakfast ‒ anywhere, anytime?

Chain News

McDonald’s:
• Began testing the addition of biscuit sandwiches and the bacon, egg and cheese McGriddle to its all-day breakfast menu in Tulsa (January).
• The chain’s mobile coupon app, launched in September, garnered seven million downloads in its first three months.

Manhattan Bagel launch: French Toast Egg Sandwich made with a fresh egg, bacon, cheddar and maple cream cheese on a French Toast bagel.

Burger King launch: Supreme Breakfast Sandwich, two side-by-side stacks of fluffy eggs, sausage patty, bacon and American cheese on the hoagie bun used for its “Extra Long” sandwiches (late February).

Data Digest

45% of those aged 18-34 would eat at a restaurant they don’t normally visit, if it offered breakfast items beyond the morning hours.1

Breakfast or brunch is now menued at 46% of all casual restaurants, up 17% in the past four years.3

The fastest growing toppings on LSR breakfast sandwiches are spinach and mushrooms, up 25% and 17%, respectively, since 2013.1

At restaurants that serve breakfast, the percent of breakfast items that are hot sandwiches grew 9% between 2011 and 2015.4

Mexican dishes, which tend to contain eggs, are the fastest-growing FSR breakfast entrée, up 23% since 2013.1

37% of survey respondents said they ate traditional breakfast foods for lunch or dinner more than once per month; 29% said they did so more than once per week.5

Sources:

Technomic, 2015 U.S. Breakfast Consumer Trend Report

National Restaurant Association’s 2015 Industry Forecast

Datassential, Egg Menuing Vol. 15, 2015

Datassential MenuTrends, 2015

Instantly, June 2015 poll of 10,000 adults

eggsaminer Newsletters

American Egg Board publishes the eggsaminer newsletter, which covers a variety of trends and current interest topics. New products using egg ingredients are profiled and a Question and Answer section offers great advice.

NOTE: Eggsaminer is no longer available as a printed newsletter, but if you would like to receive it in your inbox please subscribe today by using the handy form on this page.

New eggsaminer: Fall Issue 2017

This issue previews: research-backed updates on the functionality web pages; the uptick in sales for handheld sandwiches in the the frozen food aisle; research detailing the positive impact of egg nutrients on cognition; new ways the brunch resurgence impacts food manufacturers; egg product innovations; and a focus on the emulsifying properties of the egg yolk. Read the latest edition here

A.M. Eats: San Francisco

Sunny days, crashing surf, and the easy availability of fresh produce and seafood of every variety create the spirit of West Coast dining. Add in the infuences of Asian and Hispanic populations and you have what is known as California cuisine. Examples found in San Francisco illustrate better-for-you breakfasts with indulgent twists:

An Incredible Effect

Egg-topped dishes seem to be everywhere these days. Side dishes, pastas, pizzas – everything benefits from a crown of eggs.

Salads and eggs have enjoyed a symbiotic relationship forever, but there’s exciting news on that front: recent research shows that cooked whole eggs improve nutrient absorption from a salad’s raw ingredients.

Published in the American Journal of Clinical Nutrition, the study was led by Wayne Campbell, a Purdue University
professor of nutrition science who focuses on understanding how dietary protein and exercise influence health as adults age. His team found that adding whole eggs to salads made of raw vegetables improves the absorption of carotenoids, fat-soluble antioxidants that help reduce inflammation.

Participants ate mixed-vegetable salads with no eggs; 1½ eggs; and 3 eggs. Absorption of all carotenoids was 3.8X higher when the salad included three eggs versus no eggs. Absorption of lutein and zeaxanthin, carotenoids contributing to eye health and guarding against age-related macular degeneration, was shown to be 4-5X higher.

Eggs: better for you and taste good too!

Ethnic Wins Again

In September of 2015 the National Restaurant Association surveyed nearly 1,600 American Culinary Federation chefs to predict 2016 trends in food, cuisines, beverages and culinary themes. The survey asked chefs to rate a list of 221 items to determine which ones would be hot trends in the coming year.

The biggest influences on breakfast trends centered on ethnic flavors. Ethnic condiments and spices like sriracha, harissa and chimichurri were clear winners, having gone from 83rd place in 2014, to 47th in 2015 and landing at #11 in 2016.

Ethnic-inspired breakfasts popped into the top 20 hottest trends in 2011 and have remained there for the past 4 years. African and Middle Eastern flavors were rated as the hottest 2016 flavor trends, putting items like Portland’s Tasty N Sons’ Shakshuka, a baked egg and tomato stew with merguez sausage, cumin and harissa, right on trend. The Breslin in NYC has been ahead of the curve for years by offering its popular Poached Eggs with curried lentils, yogurt & cilantro.

Eating Globally

A majority of consumers are more interested in the food they eat than ever before. Diners search for new flavors and ingredients, often trying them for the first time in familiar formats like sandwiches or burgers.

International chains have ready-made forums for cross-pollinating popular culinary preferences from their U.S. to their foreign operations, and vice versa. McDonald’s is one chain that’s adapted well to foreign markets, offering items unlike any found here. The following shows how the chain speaks to local breakfast consumers:

Taco Bell tests: Loaded Breakfast Bowls with bacon or sausage over egg, hash browns, cheddar and pico de gallo; and Croissant Tacos, with sausage or bacon and filled with eggs and cheese.

Peet’s test: all-day warm breakfast in Chicago, expanding to several other markets in early 2016; planned national roll-out.

Data Digest

Breakfast sandwiches are found on 61% of U.S. menus.1

The number of U.S. breakfast items being menued increased 27.7% between 2010 and 2015.2

Turkey bacon was used on 37.5% more handheld breakfast items in 2014 than in 2010.1

Terms like natural, local, seasonal and sustainable are 4X more likely to appear on non-breakfast items than on breakfast ones.3

Leading chefs rate ethnic condiments/spices (#11), authentic ethnic cuisine (#12) and ethnic-inspired breakfast items (#16) as being in the top 20 culinary trends in the U.S.4

40% of consumers say they are more willing to visit a restaurant that offers new and/or innovative flavors.5

Sources:

Datassential MenuTrends, Breakfast Handheld Overview, 2015

Technomic MenuMonitor, Breakfast Grab-N-Go, 2015

Packaged Facts, Culinary Trend Tracking Series: Sandwiches, July 2015

National Restaurant Association, What’s Hot in 2016, November 2015

Technomic, 2015 Flavor Consumer Trend Report

Breakfast Beat Newsletters

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A.M. Eats: Minneapolis – Breakfast is a cosmopolitan affair in this riverside city—and it’s not just the local traditional Scandinavian-German fare.

Raising Veggies – Forecasters predict vegetables will be front and center on menus this year. And eggs are the perfect complement to add protein.

Good Day! – Breakfast—a meal for all dayparts. Here’s a look at all-day breakfast by the numbers.

Cause for Celebration – All-day breakfast gave McDonald’s reason to celebrate with an increase in fourth quarter same-store sales.